Scottish Steak Pie
Tender braised beef and savoury link sausages in rich onion gravy beneath a crisp, golden puff pastry lid.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •large heavy-based casserole dish
- •deep oval pie dish (ashet)
- •rolling pin
- •pastry brush
- •slotted spoon
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 35 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 620 kcal
Instructions
- 1
Heat the oil in a heavy-based casserole dish over high heat on the hob.
- 2
Brown the diced beef in batches until deeply coloured, then transfer to a plate.
- 3
Fry the sausage pieces until lightly browned, then remove and set aside with the beef.
- 4
Turn heat to medium, add sliced onions to the pan, and cook until soft and golden.
- 5
Stir in the plain flour and cook for one minute to remove the raw flour taste.
- 6
Return the meats to the pan, then pour in hot beef stock and Worcestershire sauce.
- 7
Season with salt and pepper, cover with a lid, and simmer gently for 90 minutes until tender.
- 8
Transfer the stew into a deep pie dish and leave it to cool completely before covering.
- 9
Unroll the puff pastry, drape over the pie dish, trim the overhang, and crimp edges.
- 10
Cut a small steam slit in the centre and brush the pastry generously with beaten egg.
- 11
Bake at 200°C for 30 to 35 minutes until the pastry is puffed and golden brown.
Chef's tips
Always cool the beef filling before topping with pastry, as warm steam will melt the butter in the pastry layers and prevent proper rising. Traditional Scottish butcher-style pies include link sausages or sliced lorne sausage nestled amongst the beef chunks. If your dish does not have a wide rim, place an upturned eggcup in the centre to support the pastry lid.
Ingredient substitutions
- Scottish beef link sausages → traditional pork link sausages or cubed ox kidney
- puff pastry → shortcrust pastry for a sturdier pie lid
- braising steak → beef shin or stewing beef chuck
Storage
Store leftover pie covered in the refrigerator for up to three days.
Reheating
Reheat in a preheated oven at 180°C for 20 minutes until the filling is piping hot and the crust crisps up.
Common mistakes to avoid
- •Covering hot stew with raw pastry, which leaves the pastry base soggy and uncooked
- •Boiling the stew too vigorously on the hob, making the braising beef tough rather than tender
- •Omitting the steam vent in the pastry lid, which causes steam pressure to burst the crust
Serving suggestions
Cooked Scottish Steak Pie?
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